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To achieve the ideal texture for your Zucchini Crust Pepperoni Bites, it’s essential to focus on both baking time and temperature. Start by preheating your oven to 425°F (220°C). This high temperature is crucial for creating a golden, crispy exterior while ensuring that the inside remains moist and flavorful.

Zucchini Crust Pepperoni Bites

Explore the delicious world of Zucchini Crust Pepperoni Bites, a healthier twist on traditional pizza! These crispy, gluten-free bites feature a savory zucchini crust that’s both low-carb and packed with nutrients. The combination of mozzarella and Parmesan cheese with mini pepperoni creates a flavorful snack perfect for any occasion. Learn how to make these easy-to-customize bites and discover exciting serving suggestions and dipping sauces that will elevate your snacking experience!
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Ingredients
  

2 medium zucchinis, grated

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup almond flour

1 egg, beaten

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup mini pepperoni slices

1/2 cup marinara sauce (for dipping)

Fresh basil leaves (for garnish, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.

    Prepare Zucchini: Grate the zucchinis using a box grater. After grating, place the zucchini in a clean kitchen towel and squeeze out excess moisture. This step is crucial for achieving a crispy crust.

      Mix the Ingredients: In a large mixing bowl, combine the grated zucchini, shredded mozzarella, grated Parmesan cheese, almond flour, beaten egg, garlic powder, Italian seasoning, salt, and black pepper. Stir until all ingredients are well incorporated.

        Form the Crusts: Using your hands, scoop out small amounts of the zucchini mixture and form mini crusts (about 2-3 inches in diameter) on the prepared baking sheet, flattening them slightly.

          Add Toppings: Place a few mini pepperoni slices on top of each zucchini crust, pressing them slightly into the mixture.

            Bake: Bake in the preheated oven for 15-20 minutes, or until the edges are golden and the cheese is bubbly.

              Serve: Remove from the oven and let them cool for a couple of minutes. Serve warm with marinara sauce for dipping and garnish with fresh basil leaves if desired.

                Prep Time: 15 min | Total Time: 35 min | Servings: 4-6